----------------------------HONEY-ALMOND PARFAIT---------------------------- 1/2 c Whipping cream

1 lg Egg

1 lg Egg yolk

3 tb Honey

1/2 ea Vanilla bean, split the long

-- way, seeds removed and -- reserved, OR 1/2 ts Vanilla extract

2 oz Almonds, sliced (about 2/3

-- cups), toasted, (at 350 F -- for 10 minutes), cooled -----------------------------RASPBERRY PARFAIT----------------------------- 14 oz Raspberries, fresh (about

-- 3 1/2 cups), OR 30 oz Raspberries, frozen, thawed

-- and drained 1/3 c Sugar

1 c Cream, whipping

1/3 c Egg whites, (slightly more

-- than the whites of two -- large eggs) 1/2 c Sugar

2 tb Framboise, (raspberry

-- brandy) OR 2 tb Raspberry liqueur

-------------------------RASPBERRY SAUCE (OPTIONAL------------------------- 14 oz Raspberries, fresh OR

30 oz Raspberries, frozen, thawed

-- and drained 3/4 c Sugar

1/4 c Water

1 ea Lemon, juice of

1/2 c Cream, whipping

16 ea Raspberries, whole

Almonds, sliced, toasted -- (opt) For Honey-Almond Parfait: ========================= Place the outer ring of an 8-inch springform pan on a flat serving plate; put it in a freezer. Whip 1/2 cup of the cream until stiff; refrigerate. In the top of a double boiler or mixer bowl that fits snugly into a saucepan, whisk together egg, egg yolk, honey and vanilla seeds. Place this container over a pan of boiling water and whisk vigorously until lightly thickened, 5 to 7 minutes. Remove from heat and continue beating until thick and completely cooled. Fold in the almonds and reserved whipped cream. Pour the mixture into the chilled springform mold. Dip a finger in cold water and run it around the top rim of the mixture, forming clean edge. Return it all to the freezer. For Raspberry Parfait: ====================== Coarsely mash 14 ounces of raspberries in food mill, processor or with the back of a large wooden spoon. Place the fruit in a saucepan with 1/3 cup of sugar and bring the mixture to a boil. Boil gently, stirring

often, for 5 minutes. Strain the cooked fruit mixture to eliminate any seeds. Transfer to a shallow bowl and cool in a freezer or refrigerate. Meanwhile whip 1 cup of cream until stiff; refrigerate. Beat egg whites until they form soft peaks; then gradually add 1/2 cup sugar and continue to beat until stiff and shiny. Partially fold in thge cooked raspberry puree and framboise; add whipped cream and gently fold until blended. Pour the mixture over the honey-almond layer in the springform mold, smoothing the top with a spatula. Freeze for several hours or overnight. For Raspberry Sauce: ==================== In a saucepan, combine all of the sauce ingredients except lemon juice. Bring to a boil, then boil gently, stirring, for about 7 minutes. Reduce the heat and stir in the lemon juice. Keep warm. To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly with your palms). Whip 1/2 cup cream until stiff; form decorative border or rosettes around the top and bottom edges of the parfait by piping whipped cream through a pastry bag fitted with a star tip. Arrange 2 raspberries and 2 or 3 almond slices on top of each serving. Cut into wedges. Serve with warm raspberry sauce, if desired. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC